In a large bowl, combine flour, yeast, and salt. Add water, ⅓ cup at a time, and mix together until a sticky, homogenous dough forms. Cover the bowl with plastic wrap and place in a warm, dry place for 12-16 hours. The dough is ready when it has almost doubled in size, you can smell the yeast, and can see some bubbles formed on the surface.Place the dough on a lightly floured work surface. Sprinkle the top of the dough with more flour, then fold the dough over on itself once or twice. Tuck the seams in to form a smooth ball.Dust a clean cotton dish towel with a generous amount of flour and place dough in the center. Wrap the edges of the towel around the dough, leaving some breathing room, and place in a warm, dry place for 2 hours.After 1½ hours have passed, preheat your oven to 425. Place a 6-8 quart dutch oven into the oven as it heats for half an hour.When the dough has reached the 2 hour mark, remove your pot from the oven. Flip the dough into the dutch oven so it lands seam side up.Cover the pot with the lid (please make sure to check that the knob is oven-safe at this temperature) and bake for 40 minutes.Remove lid and check to make sure that dough has risen and a crust has started to form. Bake, uncovered, for an additional 15-20 minutes, until the crust is a nice golden brown.Remove bread from the pot and let it cool before slicing.